I stumbled upon this yummy 4 ingredient sweet potato brownie recipe the other week and immediately saved it to make on my next free night.Today I took a stab at this super simple recipe and was quite impressed!

I used a few different ingredients for this dish but for the most part it was pretty similar. Here is what I used:

1 Big sweet potato

Maple syrup 2 tbsp

Cacao powder

1/2 Creamy nut butter (I used almond)

Optional

2 tsp chia seeds

A handful of dark chocolate chips

Preheat your oven to 350 degrees and grease a cake pan and put it to the side.

Start off by peeling the sweet potato and cutting it up into chunks. I find that cutting the potato into smaller chunks helps it boil faster. After about 30 minutes stick a fork in the potatoes. The fork should come out easily, that is when you know it’s ready. When you feel like they are ready, take them out and let them cool off for a bit.

While your potatoes are cooling, you can start working on the rest of the dish. The recipe I used recommended to warm up the nut butter and maple syrup. I found when I did this it started chunking up. I don’t have a microwave so I tried doing this on the stove top, but a microwave could work better! I ended up just mixing them together naturally. Almond butter is pretty creamy as is so I didn’t really need to warm it up anyways.

After mixing the nut butter and maple syrup, you can mix in the Cacao powder (I used 1/4 Cacao powder, next time I would probably use a bit less since Cacao has such a strong taste.) Also add in the sweet potato mash. This should be a pretty easy mixing experience, it becomes pretty creamy so you shouldn’t struggle here.

After it’s well mixed, add it to the greased pan. Pop it into the oven for about 20 minutes or until they are cooked. After they are out of the oven, let them cool down for a bit. The recipe recommends that they are best when cold so I cut mine into little squares and then put them in the fridge.